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Chocolate Hazelnut Cupcakes

March 27, 2016 By Gillian Thompson Leave a Comment

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chocolate hazelnut cupcakes on trayChocolate Hazelnut Cupcakes

Should you find yourself with chocolate withdrawal symptoms after the Easter Holiday’s,  these Chocolate Hazelnut cupcakes (recipe from the Hummingbird Bakery Cookbook) should help ease your pain.  A rich chocolate cupcake masking a whirl of  hazelnut and chocolate spread on the inside and topped off with a hazelnut and chocolate frosting.

Chocolate hazelnut cupcakes 2

This one is sure to please all those die hard Nutella fans out there.

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Chocolate Hazelnut Cupcakes pin

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Hummingbird Hazelnut and Nutella Cupcakes 2
Print
Hazelnut and Chocolate Cupcakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
When chocolate just isn't enough!
Course: Baking
Cuisine: Western
Servings: 12
Author: Gillian Thompson
Ingredients
For the Cupcakes
  • 100 g plain flour
  • 20 g cocoa powder
  • 140 g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40 g butter at room temperature
  • 120 g whole milk
  • 1 egg
  • 120 g hazelnut chocolate spread like nutella
  • hazelnuts for decoration
For the Hazelnut and chocolate Frosting
  • 250 g icing sugar sifted
  • 80 g unsalted butter room temperature
  • 25 ml whole milk
  • 80 g hazelnut chocolate spread like Nutella
Instructions
For the Cupcakes:
  1. Fill a 12 hole cupcake tray lined with paper cases.
  2. Pre-heat oven to 170C (325F)
  3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a mixer with paddle attachment, or use a hand held whisk, and beat on slow until all the ingredients are combined and you have obtained a sandy texture
  4. Slowly start to pour the milk into the flour mixture, beat well until all the ingredients are well mixed
  5. Add the egg, beat again until combined, scraping down the sides with a spatula
  6. Spoon the mixture into the paper cases until two thirds full and bake in the pre-heated oven for about 20 minutes, or until the sponge bounces back when touched.
  7. When cooked let cool in tray for 5 minutes before turning out onto a wire cooling rack to cool completely
  8. Once the cupcakes are cold, make a small hollow in the centre of the cupcakes using a sharp knife
  9. Fill the holes with the hazelnut chocolate spread.
For the Hazelnut and Chocolate Frosting:
  1. Beat the icing sugar and butter together in your mixer using paddle attachment (or use a hand held whisk) on a medium-low speed until the mixture is well combined
  2. Turn the speed to low and start to pour in the milk
  3. Once milk is all combined turn mixer up to high and continue to beat until you have a light and fluffy frosting - this should take at least 5 minutes
  4. Stir in the hazelnut chocolate spread by hand and mix until evenly combined
  5. Spoon the frosting on top of the cold cupcakes and decorate with a few hazelnuts.
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Filed Under: Biscuits and Bakes Tagged With: cakes, chocolate, cupcakes, hummingbird bakery, recipe

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Hello! Thank you for stopping by. I'm Gillian, a Lancashire born, Yorkshire bred mum of four, currently living in Hong Kong. An obsessive foodie with a serious affliction of wanderlust. I love travelling, cooking and baking, food photography and hiking in the nearby jungly hills with our dog, George. Read More…

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